JP's Chicken and Sausage Gumbo

SUBMITTED BY: Chef JP of That Place

1/4 cup oil
6 cups diced trinity (onions, bell peppers, and celery)
5 lbs. browned, sliced sausage
5 lbs. baked chicken meat
4 gal. chicken stock
1/4 cup chopped garlic
4 bay leaves
2 cups medium dark roux
2 tbsp. poultry seasoning


In large stock pot saute trinity in oil just until translucent. Add sausage and brown. Add chicken and stir until heated. Add stock and all remaining seasonings. Bring to boil, then let simmer for 30 minutes.

Always check consistency after adding roux. Gumbo should look thickened but not thick or watery.